• Peel and cut carrots into 1/4-inch-thick rounds
• Chop the cilantro

1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.

2. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.

3. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.

4. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro.

*Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.